Combine coconut sugar, cornstarch and salt in a medium saucepan over medium heat.

Add milk and egg yolks, a little at a time, whisking until smooth.

Bring mixture to a boil and cook 2-3 minutes or until mixture is thickened, stirring constantly. Remove pan from heat and stir in butter and vanilla.

Pour into 5 ramekins or small bowls.

Cover each pudding with plastic wrap sprayed with cooking spray and cool for 15 minutes.

Chill at least 4 hours and top with nuts or brickle bits.